Beet Salad With Lemon, Cilantro and Mint

"Ann Yonkers is co-director of the FRESHFARM Markets, the organic farm markets in Washington, DC and Maryland.. She and her husband Charlie Yonkers own Pot Pie Farm, in Wittman, MD. This lovely salad is as pretty as it is delicious. You can use all red, all golden or variously colored beets. Time does not include the roasting of the beets."
 
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photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
Ready In:
20mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Cut the beets into quarters or sixths.
  • Finely grate the lemon zest and squeeze 2 tablespoons of lemon juice. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/4 teaspoon salt, pepper to taste and the oil in a small bowl.
  • Taste the dressing on a beet and correct the seasonings if needed.
  • Toss the beets with enough dressing to coat lightly.
  • Toss the greens with the remaining dressing and arrange them on salad plates.
  • Add the beets and olives and serve.

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Reviews

  1. The store where I normally purchase veggies was out of golden beets this week unfortunately. They would have looked striking in this salad, too! Regardless, a delicious, colorful, *healthy* salad. I used both fresh mint and parsley from our garden. The onion and herbs were added separately. The oil-cured black olives are the icing on the cake so to speak. Reviewed for Veg Tag February. Thanks, Chef Kate!
     
  2. Delicious and very different salad that is a snap to make. I used pre-packaged salad greens but forgot the olives -- delish and very enjoyable. The leftovers will also make a great lunch salad (topped with chicken or cheese -- yumm!) Thanks for sharing this keeper!
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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